Aloo Gobi

Aloo gobi is a dish from Northern India but popular throughout the country as well as neighboring countries like Nepal, Bengal, and Pakistan (this is all from Wikipedia and included as a brief synopsis of the origins of the dish). I had a couple recipe tests with this one and have finally come to a version I am satisfied with. This recipe makes a massive amount of food that can be stored and served for a week. It is rich in flavor and satiating ingredients like potatoes and savory tomatoes. I highly recommend and feel free to add more spice if needed (I am a sad owner of baby mouth, so I do what I can).

Ingredients

• 2-3 Tbsp. olive oil
• 1 head cauliflower, chopped
• 3-4 Yukon gold potatoes, chopped
• ½ onion, chopped
• 2-4 cloves garlic, minced
• 1-2 thumbs ginger, minced
• 2-5 small tomatoes, chopped (I used Campari tomatoes)
• 1 cup frozen peas
• Hemp seeds (garnish)
• Nigella seeds (garnish)
• Cilantro, chopped (garnish)

Spices

• ½ tsp. mustard seeds
• ½ tsp. cumin seeds
• ½ tsp. coriander seeds
• ½ tsp. fennel seeds
• 1 tsp. curry powder
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• ¼ tsp. ground ginger
• ½ tsp. garam masala
• ½ tsp. turmeric powder
• ¼ tsp. cayenne pepper
• Salt and pepper to taste

Method

1. Preheat oven to 400°F
2. Lightly coat chopped potatoes and cauliflower florets with olive oil, salt, and pepper
3. Place vegetables on parchment-lined baking sheets
   1. Keep potatoes and cauliflower separated because they have different baking times
4. Bake potatoes for approximately 20 minutes
5. After 20 minutes, place cauliflower in over and bake both potatoes and cauliflower for 20 minutes or until tender and crispy
6. While the vegetables are in the oven, heat the oil in a pot on the stove at medium heat
7. Add the whole spices (mustard, cumin, coriander, and fennel)
8. Fry until the seeds begin to pop
9. Add the onion, garlic, and ginger to sauté
10. Add the ground spices and tomatoes
11. Mix to incorporate (add small amounts of water to pot if spices begin to stick to bottom)
12. Once the aromatics are soft and the tomatoes are dissolved into a sauce, add peas
13. Add salt to taste
14. Heat peas in sauce over low or no heat until vegetables are baked
15. Add baked vegetables to sauce and stir to incorporate
16. Garnish with cilantro, hemp seeds, and nigella seeds
17. Serve with rice or bread or soup
18. Enjoy